TLC Cooking "Emeril's Truffled Fondue (Video)"

Emeril's Truffled Fondue

YIELD 1 quart

INGREDIENTS

2 tablespoons	unsalted butter
4 ounces	fresh mushrooms, finely chopped
2 tablespoons	minced shallots
1 cup	dry white wine
3/4 to 1 pound	Fontina d'Aosta or Sottocenere, rind removed and cut into small cubes (about 3 cups)
1/2 pound	Tome, imported or domestic, rind removed and cut into small cubes (about 1 1/2 cups)
1 tablespoon	cornstarch
2 to 4 ounces	Truffled Pecorino Romano or Mountaineer, grated
1 tablespoon	black or white truffle oil
Salt and freshly ground black pepper
Possible Dipping Items
Crusty French or Italian bread, cut into cubes
Cooked shrimp, peeled and de-veined
Cooked lobster, cut into bite-sized pieces
Cooked baby artichokes
Blanched asparagus spears
Raw fennel batons
Whole button mushrooms, raw or sauteed
Boiled new potatoes
Boiled ziti, rotini, or fusilli

PREPARATION:

In a medium, heavy-bottomed saucepan melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown and most of their liquid has evaporated, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the wine and bring to a simmer.
Reduce the heat to medium-low. In a medium bowl, combine the cubed fontina and tome with the cornstarch and toss to mix well. Add the cheese-cornstarch mixture to the saucepan in 3 additions, stirring constantly and adding more cheese only as the previous batch has completely melted. Stir in the grated Truffled Pecorino Romano and drizzle in the truffle oil and allow the fondue to come to a bare simmer but do not allow to boil. Season with salt and pepper and transfer to a fondue pot for serving.
Serve, with dipping items of choice, attractively arranged in separate bowls.

This recipe appears in: Dips & Spreads

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